Singapore Green Banana (Tofu) Curry

4 green bananas, peeled  ½”slices (or 8 oz extra firm tofu)
1 Tbsp water
1 onion thinly sliced
3 Tbsp red curry paste
1 tsp turmeric
14 oz lite coconut milk
1 red pepper, sliced
3 ½ oz bag green snap peas
1 garlic clove, minced
1 tsp ginger root, minced
salt and pepper to taste

Slice bananas (or drain and wrap tofu in paper towels, cube before adding )
Saute onions using water 1 tbsp at a time until translucent.  Add bananas (tofu), curry paste and turmeric and cook 5 minutes stirring often.
Add coconut milk and bring to a boil.   Turn down to simmer.  Add peppers, snap peas, garlic and ginger root and cook for 5 minutes.
Salt and pepper to taste.  Serve over rice.